Halve the eggplants and brush them with 3 tablespoons of oil. Place them on a tray and bake at 350 degrees centigrade for about 40 minutes or until they soften. Grind the shallots, garlic, ginger and/or galangal and chillies into a paste with a mortar and pestle. Heat the remaining oil in a wok, and the paste along with the tomatoes and salt and stir until heated through. Stir in the lime juice. Placed the eggplant in a bowl and pour over the sauce.